SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
- Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
- Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
- Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
- Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.
LAMB CHOPS
Steps:
- Preheat a hot grill and the oven to 400 degrees F.
- Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness.
HERBED LAMB CHOPS
This nicely seasoned lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi. For a special meal, serve with parsley rice, fruit cups, spinach salad and lemon tarts.-Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops and turn to coat. Let stand for 5 minutes; drain., In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.
Nutrition Facts : Calories 291 calories, Fat 22g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein.
EASY HERBED LAMB CHOPS
This lamb chop recipe is a family favorite. We've been making it for years for special family occasions.
Provided by WYERA
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
- Heat olive oil in a large, deep frying pan over medium-high heat.
- Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
- Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
- Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 1.7 g, Cholesterol 42.4 mg, Fat 17 g, Fiber 0.4 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 1199.1 mg, Sugar 0.6 g
BEST EVER LAMB CHOPS
My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
LAMB CHOPS WITH MASHED SWEET POTATOES AND ONIONS
Chef Jean-Charles Bredas has this entrée on the menu at Habitation Lagrange in Martinique. Have the butcher cut the lamb neck bones for you.
Provided by Jean Charles Bredas
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat oil in heavy large Dutch oven over high heat. Working in batches, add lamb bones; sauté until well browned, stirring often, about 10 minutes. Transfer bones to platter. Add onion and sauté until brown, about 12 minutes. Return bones to Dutch oven. Add both broths, garlic and thyme and bring to boil. Reduce heat, partially cover Dutch oven and simmer 2 hours.
- Strain sauce into heavy small saucepan, pressing hard on solids to release liquid. Discard solids. Boil sauce until reduced to 2/3 cup, about 20 minutes. Spoon fat off surface. Set sauce aside.
- Cook sweet potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain. Melt butter in heavy medium skillet over medium-high heat. Add onion and minced thyme and sauté until onion is golden brown, about 10 minutes. Transfer sweet potatoes and onion mixture to processor and puree until almost smooth. Stir in cloves. Season with salt and pepper. (Sauce and sweet potatoes can be prepared 1 day ahead. Cover separately and chill.)
- Season lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Working in batches, add lamb; cook to desired doneness, adding more oil to skillet as necessary, about 4 minutes per side for medium-rare.
- Meanwhile, bring sauce to simmer. Rewarm sweet potatoes in medium skillet over low heat, stirring often.
- Place large spoonful of potatoes in center of each of 4 plates. Top each with 2 chops. Spoon sauce over. Garnish with thyme sprigs.
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